Sourdough · 100% hydration starter
Country sourdough
A simple mixed-flour sourdough with 70% overall hydration. Ripe starter is included in the total flour and water.
70% water · 2% salt
Bake at home
From our bench
to your kitchen.
Clear formulas, useful observations and weights you can make your own. Start with the bread you actually want to eat.
Yeasted dough
Rosemary tray focaccia
A generous wet dough with 80% water, 5% olive oil and 0.5% instant yeast, all calculated against total flour.
80% water · 2% salt · 5% olive oil
Yeasted dough
Seeded rye blend
A 40% rye blend for a loaf tin. Optional seeds are weighed separately and excluded from dough target weight.
75% water · 2% salt
A formula leaves room for learning.
Flour is always 100%.
With 500g total flour, 70% water means 350g water and 2% salt means 10g salt. If you use a starter, include its flour and water in those totals.
See the worked calculationLook, feel and compare.
Notice bubbles, stretch, volume and resistance. A warm kitchen can move faster than a cool one, so timing is a guide rather than a promise.
Read the dough-cue guide ↗